Petrossian Boutique & Restaurant Restaurant Review

: NOTE: Chef Alexandre Ageneau has just left the restaurant. The former sous-chef from Le Cirque at the Bellagio Las Vegas will be behind the stoves soon.
It is never an easy job for a chef to be behind the stoves of Petrossian, as the name is probably the most prestigious food name on the planet, synonymous with luxury and elegance, therefore expensive. But in these somewhat tough economical times, one has to adapt and still give clients the feel of luxury but at a more reasonable price, without sacrificing on taste and quality. Kudos to chef Alexandre Ageneau: his cooking skills have achieved this complicated goal. Of course, you should start with caviar, accompanied by light blinis, continuing with brandade balls to dip into caviar-infused crème fraîche. Then might come Dungeness crab salad topped with strings of green apples. The scallops are “cooked” at your table via a uzu-infused mushroom dashi that is poured over them. The octopus comes from Spain and is served grilled. In the must-have category, we oscillate between the seared foie gras laid on a bed tuna toro carpaccio or the lobster and sea urchin squid ink pasta. Ageneau has found the perfect pour of white wine for the risotto --- you definitely have to order it for the table. Carnivores will be satisfied with the beef filet mignon accompanied by lentils or the 12 oz. bone-in veal chop. Don’t hesitate to finish with the dark chocolate ganache. On the way in or out, you can shop at the store for caviar, salmon, chocolates and much more. You should not have a problem finding vodka, Champagne or wine to pair with your choices, as well as spirits (Cognac, Armagnac, Calvados, whiskey) to spike the end of your meal.